Caul Fat

Botch

A barbeque wizard on my audiophile forum was gifted some wild boar, and before roasting he noted it was very lean, so he rolled it in "caul fat"; this is a veined sheet of fat that covers internal organs.  He got it from his butcher, but he did have to pre-order it.  He also said it held his rub to the meat, as the fat slowly rendered/crisped.  
Another member from Indonesia said foodstuffs wrapped in caul fat were popular in SE Asia, and posted this video (while finding the original video, I noted quite a few "how-to" videos on EweTube).  
 
https://youtu.be/QxN1AMm8b3w
 
I've never heard of this before, but it looks like fun.  Anyone here ever work with the stuff?  

lkapigian

Learned all about it and cooked with it in a Butchery Class I took ...we lined terrines with it ...I snag it when we pull the pluck from pigs we are going to smoke 

CtTOPGUN

Chef John from Food Wishes has done a few vids using caul fat. Looks real interesting and I intended to try myself. Sadly it is among the list of things yet to be attempted. But thank you for the reminder!

   

Canugghead

our folks called it 'pig net fat'.

buzd504

lkapigian said:

Learned all about it and cooked with it in a Butchery Class I took ...we lined terrines with it ...I snag it when we pull the pluck from pigs we are going to smoke 

That is both gross and awesome.  Looks delicious.

Langner91

My liver just moved.

Ozzie_Isaac

Better Caul Saul!  That looks absolutely scrumptious.